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1 1/2 pounds ground American Lamb
2/3 ounce dry Italian salad dressing mix (1 package)
10 ounces frozen spinach, defrosted and squeezed dry
1 cup part-skim ricotta (8 ounces)
3 tablespoons grated parmesan cheese
1 1/2 teaspoons dried basil leaves, crushed
1 teaspoon garlic salt
1 teaspoon pepper
2 cups prepared pasta sauce, heated
1 1/2 pounds cooked pasta, kept warm
Servings: 8
1. In medium bowl, blend lamb and dressing mix. Divide lamb into 12 portions and form into thin patties, 3 inches in diameter; set aside.

2. In medium bowl, blend spinach, ricotta, Parmesan cheese, basil, garlic salt and pepper. Divide into 6 portions and form into thin patties, 2 inches in diameter. Place a cheese patty in between two lamb patties, press edges to seal. Repeat process making 6 stuffed lamb patties.

3. Broil 4 inches from heat source for 5 to 6 minutes per side or until no longer pink inside.

4. To serve, pour 1/3 cup pasta sauce on plate and place broiled lamb patty on sauce. Serve with pasta.
 
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